Blueberry Muffins

This is a Betty Crocker recipe re-done! I changed some of the ingredients to make them healthier. Not very sweet, but perfectly delicious and healthy!

2 cups milk

1/2 cup grapeseed oil or coconut oil (I love it with the coconut oil!)
2 eggs

1/4 cup raw honey
4 cups whole wheat flour

4 teaspoons baking powder

1 teaspoon sea salt

2-3 cups fresh or frozen blueberries (I use a 12 oz bag of frozen organic blueberries)

Oats (just to sprinkle on top)

Heat oven to 400 degrees. Line or spray pans with grapeseed oil spray. Beat milk, oil, egg and your choice of sweetener. Mix in flour, baking powder and sea salt just until flour is moistened. Will be slightly lumpy. Fold in blueberries. Divide batter evenly among cups and sprinkle with streusel topping and oats.

Streusel Topping:

1/2 cup whole wheat flour

1/3 cup organic sucanat (This may looked burned or very browned when cooked on top but it is not)
1 tablespoon raw honey
1/2 teaspoon ground cinnamon

4 tablespoons unrefined coconut oil (kept cold otherwise it gets too melty!)

Mix all ingredients together in a bowl, cutting in the coconut oil if it's solid enough. Sprinkle on muffins.

Bake for about 20 minutes. This makes between 15 and 20 muffins for me.